Director of Culinary Center Operations (On-Site Plant City)

Fitlife Foods is the largest omnichannel prepared-meals company in the Southeastern United States, widely recognized for its commitment to delivering chef-crafted, nutritionally balanced meals through multiple channels, including 12 retail stores, home delivery services, and corporate partnerships. Headquartered in Plant City, Florida, Fitlife Foods operates a state-of-the-art 15,000-square-foot Culinary Center that serves as the operational backbone of the company. This Culinary Center is where innovation meets production to create meals that not only nourish but also support individuals in feeling better, living better, and performing better every day. The company is mission-driven and built upon a clear guiding principle: to feed people’s journey. As Fitlife Foods aims to surpass $50 million in revenue over the next three years, it is aggressively scaling its business-to-business partnerships and reinforcing its reputation as the premier prepared-meals brand in the Southeast. The organization employs the Entrepreneurial Operating System (EOS) within a LEAN environment, ensuring a tightly aligned vision, a strong team, and streamlined processes to achieve operational excellence.

The role of Director of Culinary Center Operations at Fitlife Foods is integral to the company’s continued growth and success. Reporting directly to the Chief Operating Officer, this exempt position is a key component of the Executive Leadership Team. The Director is responsible for overseeing all aspects of production, assembly, quality assurance, procurement, partnerships, logistics, and delivery operations within the Culinary Center. This leadership role ensures that the entire facility operates at peak efficiency while maintaining compliance with USDA regulations and exceeding standards for quality and safety. The Director of Culinary Center Operations plays a strategic role in transforming company-wide goals into measurable operational outcomes by building strong, capable teams and designing processes that elevate quality while minimizing complexity and cost.

A successful candidate will possess extensive experience in high-volume food manufacturing or commissary operations and demonstrate the capacity to thrive in fast-paced environments. The role demands a balanced approach between hands-on leadership and strategic oversight, encouraging a culture marked by ownership, curiosity, continuous improvement, and genuine human connection. This leader will be instrumental in driving day-to-day operations using the EOS framework, ensuring accountability through scorecards, Rocks, and effective communication. Production scheduling, throughput management, and close collaboration with Culinary Innovation and Supply Chain teams are also critical responsibilities. Furthermore, the Director will champion LEAN principles and lean methodologies to enhance operational efficiency, reduce waste, and improve overall throughput.

In addition to operational management, the Director is tasked with cultivating a positive workplace culture by mentoring leaders, fostering safety and accountability, and partnering with People Operations to optimize staffing and engagement. Financial stewardship is also a core component, involving close work with Finance and Procurement teams to control food costs, manage labor efficiently, and support budgeting and capital planning. This broad scope of duties makes the Director of Culinary Center Operations a pivotal player in scaling the company’s infrastructure to support geographic expansion and the introduction of new product lines. Fitlife Foods offers a competitive compensation package, including comprehensive healthcare benefits, a flexible work environment, paid time off, and opportunities for professional development, reinforcing its commitment to employee well-being and growth.